As Requested by Rob: One Recipe and One Technique

Fact: mashed potatoes are best when made with a potato ricer! Every restaurant I have worked at has always used a ricer to give their mash a creamy consistency that you don’t get from mashing (too lumpy) or whipping (often overworked and starchy). Bring salted water and floury potatoes to a boil, reduce heat and simmer until very tender. Pass potatoes through a ricer and combine with butter and crème fraîche – add a splash of milk if too thick, and season with salt and pepper to taste.

For mustard mash: add grain mustard and dijon to the potatoes and mix thoroughly.

The Recipe: Onion Gravy

* 2 tbsp olive oil

* 2 red onion, thinly sliced

* 2 tsp soft brown sugar

* 2 tbsp plain flour

* 600ml hot beef stock

* 200ml red wine

* 1 tbsp Worcestershire sauce

Heat the oil in a large frying pan, add the onion and sprinkle with the sugar, then cook gently, stirring from time to time for 12-15 minutes or until the onion is lightly caramelised. Sprinkle the flour over the caramelised onion, stir and cook for 1 minute, then gradually stir in the stock, wine and Worcestershire sauce. Bring to the boil, then reduce the heat and leave to simmer gently until thickened.

We were also asked to recommend a veg as a side for the sausage and mash. My initial reaction is: there are onions in the gravy, but if you really want to go for one of your five a day, I think it should be something that can stand up against the rest of the meal. I think that kale wilted with garlic, shallots, balsamic vinegar and a little butter would accompany this nicely – and it’s seasonal! If you don’t like kale, you could always go with spinach. Maybe a side with this dish isn’t such a bad thing after all.